Arugula, Carrot and Chickpea Salad with Wheat Berries
Ingredients (12)
- 1 cup dried wheat berries (or spelt berries or farro, adjust cooking time accordingly)
- 2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained
- 4 carrots, sliced into ribbons using a vegetable peeler
- 1/2 cup feta cheese, crumbled
- 4 to 6 cups arugula (if it's not baby arugula, you might want to give it a few chops to break it into smaller pieces)
- 1/3 cup olive oil
- 2 teaspoons honey
- 2 garlic cloves, pressed
- 1/4 teaspoon red pepper flakes
- 1 small lemon, juiced
- 1/2 teaspoon ground sea salt or kosher salt
- freshly ground black pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1.5 oz. Tanqueray No. Ten Gin
- 1 oz. Pomegranate Juice
- 0.5 oz. Simple Syrup
- Champagne (Chilled, to Top Off)
- Pomegranate Seeds to Garnish (Optional)
- *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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